Recreating Billington's Best Chocolate Cake at home is simpler than you may think. Using Billington's sugars which are bursting with flavour and texture, you're just 9 steps away from baking a moreish, rich cake you'll come back to bake every time.
Think you've already got your go-to everyday Chocolate Cake Recipe? Think again. This cake has a velvety creamy filling, sandwiched together with indulgent dark chocolate sponge, and is smothered in a silky chocolate ganache. Who say's Chocolate Cake is just for special occasions? Billington's have created a simple yet deliciously indulgent Chocolate Cake which makes biting into a slice of this cake a magical moment, whatever the occasion.
Store in an air-tight container, consume within 5 days.
17 ingredients9 steps
Nut Free
Method
Step 1
Preheat the oven to 180°C (160°C fan, gas mark 4) Grease and line two 8” tins
Step 2
Place all of the cake ingredients apart from the boiling water into a mixing bowl. Using an electric whisk, beat mixture until smooth
Step 3
Once combined, gradually add the boiling water a bit at a time until you have a smooth but liquid cake mix
Step 4
Divide the cake batter between the 2 tins and place in the middle of the oven for 25-30 mins. You can check to see if the cake is ready by inserting a metal skewer into the centre of the cake and if this comes out clean, the cake is ready. If not, allow to bake for another few minutes and check again
Step 5
Once baked, remove from the oven and allow to cool in their tins for at least 20 mins, then place on a wire rack
Step 6
To make the cream cheese filling, Lightly whip the cream cheese then sieve in the icing sugar and add the vanilla extract and beat until smooth but firm. You can then add the double cream a little at a time at first and then fold in the rest.
Step 7
Spread your cream cheese mixture into the centre of one of the cakes and using a pallet knife, smooth over the rest of the surface of the cake until evenly spread. Now sit the second layer of cake on top of the filling. Run a pallet knife around the outside of the cake so that the filling is smooth.
Step 8
For the ganache icing, break up the chocolate into very small pieces and set aside in a bowl. Heat the double cream until just before boiling and then pour over the chocolate and let it stand for 5 mins. Using a whisk, start in the centre of the bowl and slowly mix the cream and chocolate until combined and smooth. If the chocolate separates, add a little boiling water to the mixture and whisk back to a smooth consistency.
Step 9
Pour the ganache mixture over the cake letting it fall down the sides of the cake and working with a pallet knife work the mixture until you arrive at your desired finish.
Ingredients
MetricImperial
For the cake
175gBillington's Light Muscovado Sugar
175gBillington's Unrefined Golden Caster Sugar
225gAllinson's Plain White Flour
2 tspNielsen-Massey Vanilla Extract
2Egg(s) (free range)
1.5 tspBaking powder
1.5 tspBicarbonate of Soda
90gCocoa powder
250mlWater (boiling)
250mlWhole milk
125mlVegetable oil
For the creamy filling
150gBillington's Unrefined Golden Icing Sugar (sifted)
